By Wish I Could Cook on October 20, 2008
Photo by JanuaryBride
Photo by JanuaryBride
"This is my favorite pizza ever. The roasted goodness of the squash goes perfectly with the tang of the tomato sauce. It looks like a long ingredient list, but it's mostly spices. This recipes makes enough toppings for two big pizzas, 6 pita pizzas, or 6-8 burritos. Everything can be made ahead and then assembled and popped into the oven. Adjust the level of "hot" you like by increasing or decreasing the red pepper. If you only want to make one pizza, halve the ingredients (except for the squash and sage, you gotta roast the whole thing -- and you'll love the roasted squash as is as a side dish.) I found this recipe in the September 2008 issue of Delicious Living magazine."
Serving Size: 1 (278 g)
Servings Per Recipe: 8
"Success! I'm so glad I tried this pizza. It is delicious. The roasted butternut squash with sage is amazing. I could eat that on it's own! Tip..Trader Joe's carries butternut squash already cut up and ready. The tomato sauce is wonderful, too. I chose to use a vegan cheese this time (Daiya "mozzarella") and was really happy with the outcome. This recipe was recommended in the Best of 2010 Tag Game, by sofie-a-toast. Thank you!"
"LOVED this!!! So did my hubby! I used a low fat mozzarella and added a little feta on top. I also shredded a couple handfuls of fresh spinach and put that on the pizza sauce before the rest of the toppings and what a great addition that was! I used a white acorn squash which was less sweet than a butternut or green acorn squash; I cooked it in the crockpot on low for about 3 hours. Thanks so much for posting and for pointing me in the direction of this recipe!"
"Wow not only did I just find my new favorite pizza but I also found a new favorite sauce. Seriously, if for some reason you decide to go for a different pizza, at least make this sauce! I made the recipe just as written except for adding some crumbled goat cheese to the top (I had some I needed to use up). Now that I've added it though I can't imagine making it without (and believe me, I will be making this again...and again). I also accidently made the full sauce recipe despite only planning on making one pizza not two. I'm glad I did though because I needed all of it. That might have been because my pizza was large and/or because I like a lot of sauce. Made for the ABC Chefs Tag."
"This made a really nice pizza!! And quite easy to prepare! I confess, I forgot to add the sage to the butternut whilst it was roasting, so simply added all the sage as a topping on the pizza! And I used thin crust pizza base, my preference. The tomato sauce was very good and made an excellent base, I liked the addition of balsamic vinegar. And the squash, sage and mozarrella topping - ah yes, very nice! I had a couple of slices left over and took them to work the next day - I LIKE leftover pizza, and I was so very sorry I only had two slices left, lol, I could have happily eaten another whole pizza! Thanks for a lovely recipe, made for Veg*n swap#19"
"This pizza if fantastic! We loved the combination of squash, sage and the tomato sauce. I used Recipe #443456 for the crust. I agree with other reviewers that adding crumbled goat cheese to the dish makes the pizza truly amazing. I won't make it without using the goat cheese in the future. Thanks for a keeper!"
"What a great pizza! I was given about 5 butternut squash, and loved using this to make pizza. I made a whole wheat crust and loved the sweetness of the squash with the tomato sauce. Thanks for a treat I will make again! Made for the vegetarian swap Nov. 2011."